Ingredients with Measurements:
- 1 1/2 pounds of boneless lamb, cut into 1-inch cubes
- 1/2 cup of Amlu (Moroccan almond butter)
- 1/4 cup of olive oil
- 2 tablespoons of honey
- 2 tablespoons of lemon juice
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the Amlu, olive oil, honey, lemon juice, garlic, cumin, smoked paprika, salt, and pepper.
2. Add the lamb cubes to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the lamb cubes onto the soaked wooden skewers.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
6. Remove the kebabs from the grill and let them rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 8-10 minutes
5. Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 460
- Fat: 34g
- Carbohydrates: 10g
- Protein: 28g
- Fiber: 2g
- Sugar: 6g
- Sodium: 220mg
Substitutions for ingredients:
- If you can't find Amlu, you can substitute it with almond butter mixed with a pinch of cinnamon and cayenne pepper.
Variations:
- You can use chicken, beef, or shrimp instead of lamb.
- Add vegetables like bell peppers, onions, and zucchini to the skewers for a complete meal.
Tips and tricks:
- Make sure to soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcook the lamb, as it can become tough and dry.
Storage instructions:
- Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
- Serve the kebabs on a platter with a side of couscous or rice.
Garnishes:
- Garnish the kebabs with chopped fresh parsley or cilantro.
Pairings:
- Serve the kebabs with a side of tzatziki sauce or harissa for dipping.
Suggested side dishes:
- Couscous salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the lamb is sticking to the grill, brush it with a little bit of oil before grilling.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Amlu is a traditional Moroccan almond butter made with roasted almonds, honey, and argan oil.
Flavor profiles:
- The Amlu marinade adds a nutty and slightly sweet flavor to the lamb, while the cumin and smoked paprika add a smoky and earthy flavor.
Serving suggestions:
- Serve the kebabs with a side of Moroccan mint tea for a complete Moroccan-inspired meal.
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Region: Indian